Roast pork in spicy beer sauce from the Roman pot

Ingredients for 3 servings:

• 750 g roast pork, from the topside, with or without rind
• some clarified butter
• 1 ½ bottles of beer (dark beer)
• 1 bunch of soup vegetables
• 1 cube of stock
• 1 garlic clove(s)
• 1 onion(s)
• 1 tbsp tomato paste
• 1 tbsp mustard, medium hot
• 1 tsp caraway seeds, coarse
• 3 juniper berries
• 3 peppercorns
• 1 tsp honey
• 3 tbsp whipped cream
• n. B. Sauce thickener, dark
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 6 hours 30 minutes

Traditional, hearty German cuisine

Soak the Roman pot in plenty of water for about 4 hours beforehand. If the pork roast has rind, score it crosswise with a sharp knife. Rub it all over with salt. Brown the pork roast all over in a little clarified butter until crispy. Meanwhile, wash the soup vegetables and roughly dice them together with the onion and garlic clove. Bring the dark beer to a boil and dissolve the stock cubes, tomato paste, mustard, and honey in it. Then add the pork roast to the Roman pot along with the roasting fat, rendered meat juices, dark beer stock, diced vegetables, caraway seeds, juniper berries, and peppercorns. Place the Roman pot with the lid closed in the still-cold oven at 220 degrees Celsius (no fan-assisted oven) and braise in the oven for about 45 minutes, brushing occasionally with the sauce. Then turn the roast, add a little more beer if necessary, and braise in the oven for another 45 minutes. The braising time will increase depending on the amount of meat. Finally, turn a pork roast with the rind facing up and bake with the lid open for another 15 to 30 minutes at 250 degrees Celsius (no fan-assisted oven) until crispy, brushing occasionally with sauce. Finally, remove the roast from the roasting pan, strain the sauce through a sieve, add cream, and thicken with a little sauce thickener for dark sauces, if desired. Season with salt and pepper. Green beans or red cabbage, as well as bread dumplings or noodles, are excellent side dishes, whatever you like.